Pan-fried foie gras

Pan-fried foie gras

Pan-fried foie gras with apple relish and balsamic vinegar. Chef Theodor Rudiferia from Chez Manon Restaurant at Hilton Hanoi Opera

Don’t know what to prepare for the weekend dinner? Don’t worry! This week, Executive Chef Theodor Rudiferia from Chez Manon restaurant at Hilton Hanoi Opera, is delighted to introduce a wonderful and healthy dish, and it only takes 10 minutes to make. Your whole family will appreciate this creation.

Ingredients: Serves 4

Foie Gras, 240g

Butter: 10g

Salt: 1/3 tea spoon

White pepper powder: 1g

Apple red: 1 Sugar: 130g

Cinnamon powder: 1 pinch

Balsamic vinegar: 100ml

Preparation:

Peel apples and cut into ½ cm cubes. Caramelise one tablespoon of sugar and add the apples and a pinch of cinnamon powder. Braise for 10 minutes and keep warm.

For the Balsamic reduction caramelise 100g sugar and add 100ml of Balsamic vinegar. Reduce until slightly thickened.

Season the goose liver to taste with salt and white pepper and sear in butter for a few seconds, turn and place in the oven at 170oC. Turn after 1 ½ minutes and leave in the oven for another minute.

With a spoon drizzle the Balsamic on a plate, sprinkle the apple relish over the Balsamic reduction and place the foie gras on
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